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Double Choc Cookies (Dairy-Free)

Using gluten-free ground oats as the main ingredient, beef protein to up the protein content and a few more simple ingredients… Baking cookies is an arduous task no more! Make the most delicious soft-baked chocolatey cookies, which happen to be free from Gluten, Wheat & Dairy too!



1 Cup Ground Oats (Approx 80g)

2 Egg Whites

½ Cup Granulated Sweetener of choice

¼ Cup Unsweetened Cocoa Powder

¼ Cup Almond Milk (room temp)

1 Tbsp (heaped) Coconut Oil ~ melted

2 Scoop Chocolate Beef Protein

30g Mini Choc Chips



Preheat oven to 170 Degrees C.

Mix together dry ingredients in a bowl, followed by the wet ingredients.

Note: almond milk is better at room temp because if cold, it will harden up coconut oil and you don’t want that.

Drop tablespoon-fuls of mix into muffin mold (as seen in picture), this will help the cookies retain a round shape.

Bake for approx. 15mins.

Remove from oven and leave to cool completely or cool in freezer (if impatient).

Once cooled, remove from mold and enjoy with your fave cuppa!

Makes 9 cookies.


Nutritional Info

(per cookie)

99 Kcals | 3.8 F | 20 C | 9 P


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